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Mango Sorbet

Mango sorbet made with pure blended mango, a quick sugar syrup, and a smooth frozen texture. This homemade mango sorbet freezes with a vivid sunshine-yellow color and a sweet-tart, tropical finish.
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Prep Time 10 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Mango sorbet base
  • 4 cup fresh or frozen mango chunks Use very ripe mango for the best sweet-tart flavor.
  • 0.5 cup granulated sugar For the simple syrup that keeps the sorbet sliceable.
  • 0.25 cup water To dissolve the sugar into a simple syrup.
  • 2 tbsp lime juice Add brightness and balance the sweetness.
  • 1 tbsp lime zest Boosts the citrus aroma.
  • 1 salt A small pinch sharpens the fruit flavor.
  • 1 fresh mint Optional garnish for serving.
Serving
  • 1 lime wedge Optional garnish for serving.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the simple syrup (cool completely)
  1. Combine granulated sugar and water in a saucepan over medium heat, stirring until fully dissolved, about 4-5 minutes, until the syrup looks clear and smooth.
  2. Remove from heat and cool the simple syrup completely, 15-20 minutes, until no warmth remains.
Blend the sorbet mixture
  1. Add mango chunks to a blender and blend until thick but still scoopable.
  2. Blend in the cooled simple syrup, lime juice, lime zest, and salt until completely smooth, about 1-2 minutes, with no visible mango bits.
  3. Strain through a fine mesh sieve for a very smooth sorbet if desired, scraping the mixture with a spatula until most of it passes through.
Freeze and finish
  1. Pour the sorbet mixture into a shallow freezer container and freeze for 4 hours, stirring every hour, until it turns into a scoopable, glistening frozen texture.
  2. Alternatively, churn in an ice cream maker for 20-25 minutes, until it looks thicker and aerated, then transfer to a container to firm up if needed.
  3. Serve with fresh mint and a lime wedge, spooning immediately for the best vibrant color and icy texture.

Notes

Pro tip: If using frozen mango, let it sit at room temperature for 5-10 minutes so it blends smoothly. Store covered in the freezer up to 2 weeks; for best texture, stir once after 30-60 minutes if it hardens. Freezing yes—no thaw-and-refreeze cycle for best quality. Dietary swap: This recipe is naturally dairy-free; for a lower-sugar version, reduce sugar to 1/3 cup and blend well.